Italian · main
Pizza Margherita
Pizza Margherita reads richness 4.6, herbaceous 4.3 and sweetness 3.8 on Palate's 0–10 flavor X-ray — a Italian main, about 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.9 / 10
- Sweet & Fruity — 4.9 / 10
- Sour & Bright — 3.3 / 10
- Bitter & Earthy — 2.4 / 10
- Rich & Fat — 5.0 / 10
- Aromatic & Spice — 4.5 / 10
The measured notes (of 18)
Richness 4.6 · Herbaceous 4.3 · Sweetness 3.8 · Fruity 3.6 · Salinity 3.5 · Umami 3.5 · Sourness 2.8 · Bitterness 2.2 · Floral 1.8 · Citrus 1.7 · Nutty 1.5 · Earthy 1.4 · Warm Spice 0.9
What's in it (6)
- 2 balls Neapolitan pizza dough (made with 2 cups 00 flour; 3/4 cup water; 1/2 tsp salt; 1/4 tsp yeast)
- 1 cup San Marzano tomatoes, crushed
- 8 oz fresh fior di latte, torn
- 12 fresh basil leaves
- 2 tbsp extra-virgin olive oil
- fine salt to taste
Time & effort: about 15 min (10 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 144.4 kcal, 15.2 g protein, 4.1 g fat, 11.8 g carbs
Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Stretch the proofed dough by hand into a thin round with a thick cornicione (crust).
- Spread crushed tomatoes, lay on torn mozzarella, and drizzle with olive oil.
- Bake in a very hot wood-fired or domestic oven at maximum temperature for 60-90 seconds until charred and blistered; add fresh basil after baking.
Dishes with a similar flavor shape
- Insalata Caprese — Italian
- Caprese Salad — Italian
- Spanish-Style Chicken With Rice And Peppers — Spanish
- Pasta Salad — American
- Ash-e Anar (Pomegranate Soup) — Persian
Keep reading: what richness, herbaceous, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.